1. THANKSGIVING LEFTOVERS SANDWICH
2-3 Slices of Turkey
1/2 c Mashed Potatoes
1/2 c. Stuffing
1/2 c. Cranberry Sauce
Layers all of the ingredients between two pieces of bread and enjoy!
2. LEFTOVER TURKEY AND MASHED POTATOES CASSEROLE
2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
4 cups shredded leftover turkey
1 cup leftover gravy
Salt and pepper to taste
⅓ cup chopped parsley
4 cups leftover mashed potatoes
½ cup heavy cream, if necessary
½ cup freshly grated parmesan cheese
Preheat oven to 400F degrees.
In a large skillet, over medium high heat, heat the olive oil and sauté the onions and garlic until translucent (about 2 minutes).
Add the shredded turkey and sauté with the onions and garlic for a minute. (You can also add whatever leftover vegetables you have, as well as some corn or olives!) Then, add the gravy and the parsley and cook until incorporated. Season with salt and pepper, if necessary. Reserve,
If your mashed potatoes have thickened too much in the fridge, add ½ cup heavy cream to loosen it up a bit.
Spread ¼ of the mashed potatoes to the bottom of a lightly greased 9X13-inch baking dish. Layer the turkey filling right on top of that and finish with the remaining mashed potatoes on top.
Sprinkle the parmesan on top and bring the casserole to the oven. Bake for 30 minutes or until the top is bubbly and golden brown. Top with some more parmesan cheese, if desired!
3. LEFTOVER THANKSGIVING STUFFED WAFFLES
4 cups crumbled leftover stuffing (see notes below)
2 large eggs
1/4 cup chicken broth
Leftover gravy for serving
Optional 2 eggs prepared over easy
Preheat waffle iron and spray with nonstick cooking spray.
In a large bowl, stir together the leftover stuffing and 2 eggs until combined. Add 1/4 cup of chicken broth and mix until incorporated and moist.
Scoop half of the stuffing mixture into the prepared waffle iron and spread evenly until the entire iron is covered with a thin layer of stuffing. Close the lid and let the waffle bake until crispy golden brown and the egg is cooked throughout.
Transfer waffles to a serving plate and repeat the process with remaining stuffing.
Prepare the other 2 eggs as desired and serve on top of the stuffing waffles. Pour warm gravy over the egg and stack of waffles. Serve immediately.
Stuffing waffles work best with basic stuffing (without big chunks of vegetables or meat). These may take longer to bake than normal waffles because the egg has to be cooked throughout. The waffles are done when the outside is crispy brown.
4. LEFTOVER THANKSGIVING TURKEY PIZZA
1 tsp active dry yeast
1 tsp honey
1 3/4C all purpose flour
1 1/2 tsp salt
2-3 tsp olive oil
2C mashed potatoes
1 1/2C turkey, shredded
1C whole milk mozzarella, shredded
1C mild cheddar cheese, shredded
1/4C gravy, room temperature
Heat water to 115°F. Dissolve yeast and honey in warm water. Let sit for 5-10 minutes to proof.
In the bowl of a stand mixer, with dough hook attachment, add flour and salt. Turn mixer on low, slowly add yeast mixture. Increase mixer speed. Add olive oil when dough is just beginning to pull together. Transfer to a large greased bowl. Cover and let rise in a warm location until doubled in size, roughly 60-90 minutes.
Preheat oven to 500°F.
Grease two 9-inch round cake pans, or a large baking sheet. Stretch and shape dough to the cake pan, rising just slightly up the edge of the pan.
Microwave mashed potatoes to soften. Divide potatoes in half. Add by the spoonful to prepared dough. Gently spread out into an even layer, being careful not to rip the dough. Add stuffing crumbles and shredded turkey to the mashed potatoes. Top off with mozzarella and cheddar cheese. Sprinkle with ground black pepper, if desired.
Bake for 15-20 minutes or until desired crispness is reached and edges are golden.
Slice and serve warm with optional gravy drizzle.
Best reheated in the oven at 425°F for 6-8 minutes.